Makes: 5 bowls

Description: Homemade soup is a cinch to make, especially colorful carrot soup that has the added bonus of using up any random root veggies left in the fridge. Made with just a handful of ingredients, this soup is economical, vitamin rich and creamy, without containing any dairy products.

Ingredients:
1  large onion diced
2  cloves of garlic minced
2  tablespoons olive oil
1 tbs  tablespoon all-purpose flour
4-5  cups low-sodium chicken stock
4-5  cups carrots, chopped into 1-inch chunks
2 tbsp  fresh ginger, minced
1 tbsp  turmeric

Instructions: In a large, heavy-bottom soup pot over medium heat, sauté onion, celery and garlic in olive oil until soft and translucent.

Blend in flour and enough chicken stock to make a smooth paste.

Add the rest of the chicken stock, carrots, ginger and turmeric. Bring to a boil.

Reduce heat and simmer for about 30-45 minutes, until carrots are cooked through and soft.

Purée soup in small batches using a blender or food processor.

Return puréed soup to pot to reheat, adding more stock if a thinner soup is desired.

Season to taste with salt and pepper.

via HOME cookin by Maryellen Apelquist (photo flickr/boo_ilicious)